Korean Oven-Fried Chicken
Inspired by and adapted from this recipe I found on Food52, which used a Korean BBQ Sauce recipe from Saveur, I made my own oven-fried chicken and topped it with the spicy-sweet sauce.
You can find Gochuang in most Grocery Stores. It’s got plenty of heat. For me, I could go to 4 T for this recipe, but my family would likely have revolted, so I recommend starting with 3 T.
Note the chicken is cooked on a wire rack, skin-side up the entire time.
Since the chicken is not deep-fried, leftovers may not be super-crispy anymore, but rest assured, they are still phenomenal, especially with any leftover sauce!
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 1 hour 5 minutes
- Yield: 4-6 servings 1x
- Category: Chicken
- Method: Bake
- Cuisine: Korean
Ingredients
Scale
For the Oven-Fry:
- 1 Whole cut-up chicken, 4 Bone-in Chicken Half-breasts, or 8 Bone-in Chicken thighs
- 3 T Kosher Salt, divided
- 1/4 c AP Flour
- 1/4 c Baking Powder
- 1 t Black Pepper
For the BBQ Sauce:
- 5 Cloves Garlic, peeled, minced
- 1 T Minced Ginger
- 3 T Soy Sauce
- 3 T Gochujang
- 1 1/2 T Rice Vinegar
- 1 T Sesame Oil
- 2 T Honey (or Brown Sugar)
Instructions
Prepare the Chicken:
- In a large bowl, combine 2 T Kosher Salt and 1 c warm water. Add the chicken pieces. Cover with cold water and a couple handfuls of ice cubes. Refrigerate for 2-10 hours, or overnight. If possible, remove the chicken from the refrigerator an hour prior to roasting.
- Remove chicken pieces from the water, drain and pat very dry with paper towels.
- Line a baking sheet with foil, then place a wire rack over the foil to hold the chicken. Spray or oil the rack generously.
- When ready to roast, preheat oven to 400F. Mix together the flour, baking powder, 1 T salt and pepper, in a gallon sized zipper bag.
- Making sure the chicken pieces are dry as possible, place them 2 at a time into the flour mixture, shake, and remove each dredge piece 1 at a time, making sure to shake off any excess. Place each piece skin side up on the rack.
- Roast in preheated oven 35-40 minutes.
Sauce the Chicken:
- While chicken is roasting, prepare the sauce. Place all of the sauce ingredients into a wide, shallow bowl. Stir until well-mixed
- After the chicken roasts the initial 35 minutes, remove the pieces from the rack, one at a time, and roll in the sauce until covered. Re-place them on the wire rack.
- Return baking pan with chicken to the oven. Roast 5-10 minutes longer. Watch carefully, so chicken does not burn. Serve.
Find it online: https://hummingbirdthyme.com/korean-oven-fried-chicken/
